Recipe- Creamy Mango Pistachio Ice cream

Creamy Mango Pistachio Ice cream
(Eggless also Gelatin free)


 Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Fresh Mango pulp 1 bowl
Fresh Mango chopped 2 tbsp
Whip Cream 1 bowl
Sugar 3 tbsp

Method

  • Take milk in a heavy bottom or non stick pan.
  • Let it boil on high flame.
  • Once milk starts boiling turn the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
  • Soak saffron in a tbsp of cold milk and add to the milk mix well.
  • Add sugar and let it cook for further 15 minutes on low flame.
  • Keep stirring and scrapping the side at regular intervals.
  • witch off the flame and let it cool down to room temperature.
  • Refrigerate for around one hour.
  • Add whipped cream and beat with hand mixer on high for 4-5 minutes.
  • Now add mango pulp and again beat for another 4-5 minutes.
  • Now mix gently chopped mangoes.
  • Pour in to the ice cream molds or in any air tight container.
  • Deep freeze for atleast 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerate for 15 minutes.
  • This will help easy scooping with a creamy texture.
  • Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.
“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Choco Cake Pops (Eggless)

Eggless Choco Cake Pops
 
Ingredients
Eggless Chocolate Cake sponge 1 small
Melted Dark chocolate 1 cup
Melted White chocolate 1 cup
Grated milk chocolate 2 tbsp
Colorful Cadbury Gems 1 tsp
Wooden Pop sticks few
 
Method
  • Mash or grind chocolate cake sponge.
  • Add 1 tbsp melted milk chocolate and mix well.
  • Make medium size ball out of it and keep aside.
  • Melt dark and white chocolate chuncks with double boiler method.
  • Take one pop stick and dip one end in melted dark chocolate.
  • Now insert chocolate coated end of the stick in a ball and then dip the ball in melted white chocolate in a way that there is a perfect coating of chocolate on the ball. Keep aside or make the stand somewhere so that it does not fall down.
  • Now take another stick and dip one end in melted dark chocolate then insert in onother ball. Again dip in melted dark chocolate in a way to coat the ball completely and then make it stand somewhere.
  • Like this make all the balls and sprinkle some grated chocolate and garnish with Gems as per your choice and creativity.
  • Now refrigerate all the balls for an hour so that chocolate coat sets on.
Tips
Be creative and make all your designs with different colors and types of chocolates.
Do not forgot to dip one side of stick in melted chocolate before inserting in the cake ball otherwise it may fall down.
If you do not want your pops with stick remove the sticks before refrigerating them.
You may also melt the chocolate in microwave. For that take chocolate pieces in a glass bowl and microwave on high just for a minute it will not melt completely so whisking whisk in regular intervals.
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Recipe- Rava Kheer
Rava Kheer


Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp
Saffron 1 pinch

Method

  • Heat ghee in a pan on medium flame.
  • When ghee is hot enough add suji.
  • Keep stirring Suji and fry untill golden brown.
  • Remove from flame, add milk and sugar.
  • Put the pan on medium  flame and add saffron and nuts.
  • When milk starts boiling switch the flame to low.
  • Cover the pan and leave on low flame for 1-2 minutes.
  • Switch off the flame and garnish with nuts.
  • Serve hot.

Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.

“Be Vegetarian Be Happy”
“Live and Let Live”



Recipe- Phirni

Phirni



Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

  • Wash and soak uncooked rice for 2-3 hours.
  • Drain and wipe rice with a clean cloth.
  • Grind in to a coarse powder and keep aside.
  • nd mix sufficient cold milk to make the consistency thin. Keep aside.
  • Heat a heavy bottom pan on high flame and bring milk to boil.
  • When milk starts boiling add the rice powder and reduce the flame to low.
  • Partially cover the pan and keep stirring at regular intervals.
  • Crush the green cardamom and add to the milk.
  • Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
  • Add sugar and mix well.
  • Keep stirring and add cooked rice paste.
  • Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
  • Pour in serving bowls, garnish with saffron and cardamom.
  • Cover and refrigerate for 1-2 hours.
  • Serve Chill.


Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.



Recipe- Sugar Syrup/ Chashni

Sugar Syrup/ Chashni
photo2
Ingredients
White Sugar 2 cups
Water 1 cup
Saffron or Cardamon (optional)
Method
Take sugar and water in a pan. Put on high flame and let it boil.
When it starts boiling turn the flame medium.
Stir in between and keep checking with your thumb and finger how many strings you can see*.
photo3For 1 string sugar syrup switch off the flame when you see single string between your fingers.
If its showing more strings add some water boil and check again.

For 2 string sugar syrup switch off the flame when you see two strings between your fingers.
If its showing more strings add some water boil and check again.
And if it seems watery add some sugar boil and check again.
For 3 string sugar syrup switch off the flame when you see three strings between your fingers.
If its showing more strings add some water boil and check again.
photo4And if it seems too watery boil it more or you can add some more sugar and check again.
Tips
To give flavors to sugar syrup you can add saffron or green cardamon when it is boiling.
If your syrup is looking dirty remove the dirt or foam with a spoon or you can add 1tsp of fresh milk and then remove the dirt.
Every dessert require separate type of sugar syrup. Make sure you are using the right one.
1 string sugar syrup is mostly used to the desserts which needs to absorb sugar in it.
2 string sugar syrup is mostly used to the desserts which needs a coat of sugar on it.
3 string sugar syrup is mostly used to make the desserts like bura or batashe.
*To check the strings with fingers take a small drop of syrup on your finger and press it with your thumb. Then separate your fingers slowly and you will see a numbers of strings in between your thumb and finger.
Be cautious as the syrup is really hot.
“Be Vegetarian be Happy”
“Live and Let Live”


Recipe- Jalebi

Jalebi
 
Ingredients
Maida 1 Cup
Besan 1 tbsp
Curd 2 tbsp
Baking Soda 1 pinch
Ghee to fry
Method

  • Mix maida and besan in a deep bowl.
  • Add curd and mix well with spoon.
  • Now add sufficient water to make a thick paste of a pouring consistency.
  • Cover bowl and keep in a warm place for about an hour.
  • Add soda powder and beat well.
  • Pour the mixture in a piping cone or in the plastic empty ketchup bottle.
  • Now take sufficient ghee in a pan to fry.
  • Heat ghee on medium flame.
  • Pour the batter through bottle or cone in a medium heated ghee making your favorite shape.
  • Fry them till golden brown.
  • Remove and soak in a warm single string sugar syrup for 1-2 minutes.
  • Serve Hot.
photo5
Tips
You can also serve jalebies topped with Rabri or Vanilla Ice cream.
Before frying check if ghee is heated sufficient.
Prefer flat pan to fry jalebies.
“Be Vegetarian Be Happy”
“Live and Let Live”